BBQ Chicken Salad
User Reviews
5.0
81 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course, Salad
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Cuisine
American, International
BBQ Chicken Salad
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Smoky BBQ chicken, corn, tomatoes, black beans, avocado + cheese drizzled with homemade Ranch. An instant family favorite!
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Ingredients
- 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch chunks
- 2 tablespoons vegetable oil divided
- 2 teaspoons BBQ seasoning
- Kosher salt and freshly ground black pepper to taste
- ½ cup BBQ sauce
- 2 ears corn husks and silk removed
- 1 head romaine shredded
- 1 ½ cups cherry tomatoes halved
- 1 cup canned black beans rinsed and drained
- 1 avocado halved, seeded, peeled and diced
- ½ cup diced red onion
- 1 cup shredded sharp cheddar cheese
- homemade ranch dressing
Instructions
- In a large bowl, combine chicken, 1 tablespoon vegetable oil, BBQ seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Heat remaining 1 tablespoon vegetable oil in a cast iron grill pan over medium-high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 6-8 minutes. Set aside and stir in BBQ sauce until well combined.
- Add corn to the grill pan, and cook, turning occasionally, until charred and tender, about 5-10 minutes; let cool before cutting the corn kernels off the cobs.
- To assemble the salad, place romaine lettuce in a large bowl; top with chicken, corn, tomatoes, black beans, avocado, red onion and cheese. Pour the ranch dressing on top of the salad and gently toss to combine.
- Serve immediately.
Notes
- *If you do not have a cast iron grill pan, you can also use a large cast iron skillet.
- large cast iron skillet
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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